Main dishes

Rainbow Trout under crust

Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.

Ingredients:

4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste

Metod:

Grate lemon peels.

Blend all ingredients except a fish.

Check if all bread crumbs dissolve in a mixture.

Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).

Put it into a refrigerator to freeze, for 1-2 hours.

Rub the fish with a salt.

Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.

Pre-heat an oven to 390 F (200 C).

Cut the butter layer into rectangles with fish fillet's sizes.

Cover fillets with the butter rectangles.

Place dish into the oven for about 15 minutes.

Serving portion is 2 fillets.

Note:

This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.

Stuffed Peppers-2

Submitted by Nobility_Cuisine on Sat, 10/10/2015 - 17:43.

Ingredients for 3-4 portions:

8-9 medium pepper
3.5 oz (100 g) grain – rice, or bulgur, or other ones
2 tomato

2 carrot
1 onion
1 lb (450 g) ground meat: chicken, or turkey, or non-fat lamb
1 tbsp dried basil, or mayoram
2-3 tbsp vegetable oil
2-3 tbsp flour
Salt and pepper on taste

For sauce:

1 cup chicken broth (or other broth)
3 tbsp sour cream
2 tbsp tomato paste
1 tsp mustard

Method:

Wash vegetables.

Boil grains until a readiness.

Peel onions and carrots, and grate thinly.

Peel tomatoes, and dice into small pieces.

Remove seeds and stalks from peppers.

Stir-fry onions and carrots with a butter, and add a ground meat and mayoram. continuing stir-frying.

When the meat is half-ready, add the grains and tomatoes.

Add a salt and a pepper, stir, and let to chill.

Then, stuff the peppers, and sprinkle with the flour a top.

Put peppers into a proper oven-safe dish.

Blend all ingredients for sauce, and pour over peppers.

Pre-heat an oven to 370 F (180 C).

Cover the dish with a foil piece, and set into the oven for 30-40 minutes.

Then, let to sit for 15 more minutes without heating.

To serve, put peppers on 3-4 serving dishes, and pour the sauce on top.

Plov with Pumpkin

Submitted by Nobility_Cuisine on Mon, 09/21/2015 - 11:49.

Ingredients for 8:

5 oz (130-150 g) vegetable oil
5-7 oz (150-200 g) onion - 1 large, and 1 small onion
17.5 – 21 oz (500-600 g) peeled pumpkin without seeds
8.8 oz (250 g) peeled carrot
8.8 oz (250 g) peeled quince without seeds
17.5-21 oz (500-600 g) rice
2.8 – 3.5 oz (80-100 g) chick-pea
2.8 – 3.5 oz (80-100 g) raisins
½ tsp baking soda
Salt on taste
½ tsp zira spice

Method:

For about 12 hours before starting, soak chick-peas in a 53 fl oz (1.5 L) warm water with ½ tsp a baking soda added.

Soak a rice in a warm, salted water.

Slice a large onion into half-rounds.

Peel a small onion.

Cut carrots into 0.2” (0.5 cm) - width medium wedges, and set aside.

Cut a peeled quince into quarters.

Cut a pumpkin into 1.2” x 2” (3 x 5 cm) wedges.

Pre-heat an oil in a deep, thick-sides and thick-bottom sauce-pan, and stir-fry the small onion while it's color turns brown, then remove onion from sauce-pan.

Fry the pumpkin wedges in this oil, while they get a nice crust, then take out wedges, and set aside.

Fry the onion half-rounds in the oil while they start to turn red, add the carrots and zira, and fry all together while gold crust increases on every vegetable piece.

Put the dried out chick-peas, raisins, quince wedges, salt, and more zira into the sauce-pan.

Pour a cold water into sauce-pan, to cover the ingredients, and bring to boil.

Decrease a heating to low, put the pumpkin wedges into sauce-pan, and boil for about 15 minutes.

Then, take out pumpkin wedges, put on a plate, and set aside.

Continue the heating, while quince is soft, then take out quince wedges, put on an other plate, and set aside.

Wash the rice thoroughly.

Turn the heating to high, put rice into sauce-pan, and add a boiling water, to cover rice + 0.5” (1-1.5 cm).

Boil, until rice is ready.

Then, put quince over rice, and put pumpkin over quince, cover sauce-pan with a lid, turn heating to very low, and cook for 15-20 minutes.

To serve, put pumpkin and quince wedges on a separate plate, stir a plov thoroughly, put the plov on a large dish in a mount shape.

Put pumpkin wedges on top.

Slice quince into thin wedges, and put around “a rice mountain”.

Serve immediately.

Chicken-Zucchini Cutlets

Submitted by Russian_Cuisine on Sun, 08/30/2015 - 05:17.

Ingredients:

2 lb (900 g) ground chicken
2 medium onion
3 garlic cloves
2 medium zucchini, or squash
12 green basil's leaves
2.5 oz (70 g) butter, or ghee, or margarine (optional)
7 oz (200 g) breadcrumbs
Salt and pepper on your taste
Vegetable oil for frying

Method:

Peel the onions, garlic, and zucchini.

Chop onions and zucchini, press garlic, and chop the basil's leaves.

Warm the butter.

Blend all ingredients together, with the exception of the 3.5 oz (100 g) breadcrumbs, and the vegetable oil.

Note:

If you will steam cutlets, then butter is not necessary to add.

Roll the mixture in a plastic wrap, and place in a refrigerator for 1 hour or more.

Then, pre-heat a skillet with the 1 tbsp of vegetable oil.

Shape cutlets using wet hands (2-3 for 1 portion), and roll in breadcrumbs.

Fry for about 3-4 minutes per side, and serve with any garnish and sauce.

Note:

If you steam cutlets, shape them lesser, plum-size, and steam for about 10 minutes under a lid.

You may freeze cutlets, and keep them in a freezer, in a plastic bag, between of parchment paper pieces.

Pasta with Walnut sauce

Submitted by Russian_Cuisine on Sat, 08/22/2015 - 18:58.

Ingredients:

3.5 oz (100 g) any pasta
2 large onion
½ cup peeled walnuts
2 tbsp soy sauce1 garlic clove
3-5 spicy peppercorns, ground
10 fresh parsley leaves, chopped
Salt on your taste

Method:

Boil the pasta in a salted water by instructions.

Peel the onions, chop into small cubes, and stir-fry with the vegetable oil in a skillet, until onions get a gold color.

Grate the walnuts into small pieces, and add to onions.

Pour the sauce into the skillet, and stir well.

Press the garlic, and stir-in to a mix on skillet.

Dry out pasta, and stir with the sauce from skillet.

Place on serving plates, sprinkle with the parsley leaves, and serve.

Baked mackerel with fennel

Submitted by Nobility_Cuisine on Sat, 08/15/2015 - 16:50.

Ingredients for 2:

2 mackerel, fresh or defrosted
2 small fennel head
1 large pink grapefruit
2 tsp soy sauce
1 tsp honey
1 tbsp olive oil
½ tsp ground turmeric
5 pink peppercorns
Salt, and freshly ground black pepper on your taste

Method:

Separate 2 fillets from the each mackerel.

Stir the ½ tsp salt, ½ tsp pepper, and ½ tsp ground turmeric, and rub the fish fillets with this mixture.

Set aside for about 10 minutes.

Then, grill the fish for 2 minutes per each side, and after that, bake for 3 minutes per side.

Peel the grapefruit, remove white parts (keep all a juice), and slice every piece into 3 parts.

Remove the fennel's outer leaves, and slice fennel very thin.

Stir fennel and grapefruit.

To make a dressing, blend the grapefruit juice, the soy sauce, honey, and olive oil, sprinkle with the salt and pepper, blending while salt dissolves.

Pour the dressing over fennel and grapefruit, stir well.

Grate the pink peppercorns.

Place the fish on a serving plates, add the fennel and grapefruit salad on the plate,
and sprinkle with the ground pink peppers.
Serve.

Croquettes of zander

Submitted by Nobility_Cuisine on Sat, 08/08/2015 - 17:09.

Ingredients:

1 large fresh zander
1 fresh egg
Salt and vegetable oil in your taste

Method:

Separate a fish's meat from skins, innards, and bones.

Grate the meat (twice when necessary), add the egg, and stir well.

Bring ¼ G (1 L) water to boil, add the salt.

Shape croquettes of walnut's size, and put them into the boiling water.

Boil for about 3-5 minutes, then take them out, put on a plate, and sprinkle with the vegetable oil.

Serve with a potato puree, or with a buckwheat kasha.

Note:

You may freeze croquettes, and cook them later. Then, you have to boil them for 10 minutes.

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.

Ingredients:

17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste

Method:

Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.

Old-Style Pelmens

Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.

Ingredients:

For dough:

12.2 oz (350 g) flour
1 egg
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt

For stuffing:

17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste

6 portion pots

Method:

Knead a dough from the flour, water, egg,vegetable oil, and salt.

Set aside for about 30 minutes.

Stir the ground chicken and salt.

Dice the tomatoes and onions, and stir-fry with the butter.

Roll the dough into very thin layer, and cut rounds using any cup.

Put 2 tsp of ground chicken onto each round, and pinch their edges.

Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.

Pre-heat an oven to 300 F (150 C) temperature.

Stir the sour cream and chopped parsley greens.

Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.

Roll the dough leftovers together, and shape "lids" for each pot.

Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.

Serve immediately.

Note:

You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.

Omelet on a water bath

Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.

Ingredients:

5 egg
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped

Method:

Rub a glass bowl with the vegetable oil.

Set it into a high metal dish with a hot water.

Water level has to be ½ hight of the glass bowl.

Pre-heat an oven to 360 F (180 C).

Whip the eggs, milk, and salt together, and pour into the glass bowl.

Put the metal dish into the oven, and bake for about 20-30 minutes.

Meanwhile, melt the butter.

After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.

Slice, and serve immediately.